8 – 10 large potatoes
1 onion (medium)
1/2 lb. bacon
3 c. milk
3 cans cream style corn
3 Tbs. bacon grease
salt and pepper
Peel and cut potatoes into bite size pieces. Peel and dice onion. Place the
potatoes and onion in a pan, add water to cover them and cook until they
are almost soft. The water should be down below the top of the potatoes.
Do not drain the water.
While potatoes are cooking, fry the bacon until very crispy, drain on paper
towels and cool. Set aside some bacon grease (optional) to add to the potatoes
later.
Add the cream style corn to the potatoes and onions, and add the milk, bacon
broken in small pieces and bacon grease. Salt and pepper to taste. Reheat
before serving, stiring often to prevent milk from curdling.
We always serve in large bowls. We break up a crusty bread in the bottom
of the bowl and then ladle the Chowder over the bread. Alone, or with bread,
it is wonderful, and even better the next day. ENJOY.
